Cuba…

Monday, June 18 –

This week’s dinner grew into quite the kitchen fiasco in the best sort of way. We had: Wonderful Boyfriend, Bestie Extraordinaire, Mistress Whiskey, Sassy Desserts, and our newest blog participant, BeerTender. Wonderful Boyfriend was in charge of the mountain of dishes like always. Bestie Extraordinaire made a shrimp and scallop dish. Sassy Desserts brought wine and made a bread pudding with rum sauce. And BeerTender brought shots of tequila and mixed drinks called Hemingway Daiquiris aka “Purple Drink”. And I made spicy Cuban mojo chicken with mango-avocado salsa.

This recipe seems like it has a lot of steps, but it doesn’t really. I started with putting all of the ingredients for the marinade into the food processor and made sure it was good and blended. Then I dumped it over the chicken and let it sit while I waited for everyone to show up. I doubled the marinade recipe and put it over six chicken breasts. There was plenty of marinade to soak them in. Then I put all of the liquids into the pan for the sauce, doubling them as well and let it simmer down. Once it had reduced down to a syrupy texture I added the diced butter and stirred until it was smooth and thick. I moved the pan to the back of the stove and just let it sit until I was done.

At this point people had started to show up – BeerTender was making simple syrup for the drinks (half sugar, half water, simmer down to a thicker texture) and Sassy Desserts was starting on the bread pudding. I got the chicken breasts onto medium-high heat to slightly brown on both sides. Then I put them into the oven like the recipe says. After the time the recipe calls for, the breasts were still raw in the middle. So I covered the pan with foil and put them back into the oven for another ten minutes. After that, voila! They were done. Onto the plate with sauce over the top, then mango, avocado, and cilantro.

During the middle of all of this cooking I wandered down to Bestie Extraordinaire’s kitchen to see how his recipe was going. Apparently he took great liberties with the recipe and added wonderful things like bell peppers of several colors, scallops, lots of garlic, a jalapeno, and a little more onion. It smelled heavenly when I walked in, that’s for sure. He said that he had tried to follow what he knew that we loved to eat and that meant spicing it up a little lot.

Once everything was dished up, the smells were mouth-watering. I’d have to say that I cooked the chicken just a little too long but the sauce more than made up for it. It was sweet/salty/slightly spicy and perfect with the mango and avocado. The rice was the perfect side with the shrimp and scallops perfectly cooked. The tequila went down smooth (like it usually does) and the Hemingway daiquiris were sweet and strong.

As the dishes were being cleared Sassy Desserts and I made the rum sauce and pulled the bread pudding from the oven. Even though we didn’t cook it as long as the recipe called for it was still starting to burn on the bottom. So if you happen to use this recipe, watch your cooking time! The pudding was rich, decadent, and the lemon was just the right brightness to the sauce to keep it from being too sticky sweet.

All in all the dinner was a success. A delicious, plate-clearing success. I feel better about this project again. Thanks to everyone that joined us last night! Only two more C countries left to go!

Cuba
(recipes borrowed from the cooks at: bestcubanrecipes.blogspot.com, www.tasteofcuba.com, and www.allrecipes.com)

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

  • 1 teaspoon cumin seed
  • 3 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 5 teaspoons orange juice
  • 5 teaspoons lemon juice
  • 2 (8 ounce) boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1/2 cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • 1/4 cup cold, unsalted butter, cut into pieces
  • 1/2 cup diced mango
  • 1/2 avocado
  • chopped fresh cilantro to taste
  • chopped fresh parsley to taste

Directions:     Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

Preheat oven to 350 degrees F (175 degrees C).  Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Cuban Shrimp Casserole Recipe – Caserola de Camarones Enchilados

  • 2 cups shrimp, cooked and peeled
  • 2 cups crushed canned tomatoes
  • 1 onion, minced
  • 1 green pepper, chopped
  • 1 garlic clove, pressed
  • 2 Tbsp butter
  • Salt and pepper to taste
  • 2 cups cooked white rice

Directions:  Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes.

Cuban Bread Pudding (Pudin de Pan)

  • 1 loaf Cuban bread
  • 4 whole eggs
  • 2 1/2 cup milk
  • 1 cup granulated sugar
  • 2 tspn vanilla extract
  • 1 tspn cinnamon
  • 1 cup butter (melted)
  • 2 tspn dark rum
  • 2 tspn vino seco (dry white wine)
  • 1 cup raisins
  • 1 grated peel of lemon
  • 1/2 tsp salt

Directions: Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.

Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done. Cut into small slices. Sprinkle some powdered sugar on top and serve warm.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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